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- 4 salmon fillets - 2 tablespoons Dijon mustard - 3 tablespoons pure maple syrup - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced into strips - 1 medium zucchini, sliced into rounds - 1 medium red onion, sliced into wedges You will start with fresh salmon fillets. They are rich in omega-3 fatty acids, making them healthy and tasty. Next, you need Dijon mustard and pure maple syrup. These create a sweet and tangy glaze that pairs well with the salmon. Fresh vegetables are key for color and flavor. I love using cherry tomatoes, bell pepper, zucchini, and red onion. They add crunch and sweetness to the dish. - 1 tablespoon extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and freshly ground black pepper For the pantry staples, you will need olive oil for cooking. Garlic powder adds depth to the sauce, while dried thyme brings a hint of earthiness. Salt and pepper help enhance all the flavors. They are simple but very important. - Fresh parsley, finely chopped To finish, I like to add fresh parsley. It adds a pop of color and freshness to the dish. Just sprinkle it on top right before serving for a lovely touch. Enjoy this vibrant and tasty meal! 1. Preheat your oven to 400°F (200°C). This heat will help cook the food evenly. 2. Line a large sheet pan with parchment paper. This makes cleanup easy and prevents sticking. 3. In a small bowl, mix together 2 tablespoons of Dijon mustard, 3 tablespoons of maple syrup, and 1 tablespoon of olive oil. 4. Add 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, salt, and pepper. Whisk until smooth. This sauce adds a sweet and tangy taste to the dish. 1. Place your 4 salmon fillets on one side of the sheet pan. 2. Use a brush or spoon to coat the top of each fillet with the maple Dijon sauce. Make sure they are well covered for the best flavor. 3. In a large bowl, combine 1 cup of halved cherry tomatoes, 1 sliced bell pepper, 1 medium zucchini sliced into rounds, and 1 medium red onion cut into wedges. 4. Drizzle the remaining sauce over the veggies and toss gently. This step ensures they get a yummy glaze. 1. Spread the veggies on the other side of the sheet pan. Leave space between them for air to flow. This helps them caramelize nicely. 2. Bake in the preheated oven for 15-20 minutes. Check the salmon; it is done when it flakes easily with a fork. It should reach 145°F (63°C). 3. The veggies should be tender and slightly caramelized. 4. Remove the pan from the oven and let it rest for a few minutes. This lets the juices settle in the salmon. 5. Before serving, sprinkle with freshly chopped parsley for a burst of color and freshness. To make the salmon tasty, use a thick layer of the maple Dijon sauce. This mix has Dijon mustard and sweet maple syrup. Brush it generously on the salmon. This keeps the fish moist and flavorful. For the veggies, caramelizing them is key. Spread them out on the sheet pan. This gives each piece room to brown. When veggies touch, they steam instead of roast. Toss them in the remaining glaze to coat well. This adds a sweet touch to each bite. Salmon fillets vary in thickness. If your fillets are thick, they need more time. Thin fillets cook faster. Adjust the bake time by a few minutes. Different veggies also cook at different rates. Cherry tomatoes cook fast, while zucchini takes longer. Cut the zucchini smaller to match the tomatoes’ cook time. This way, all veggies finish at once. Serving from the pan creates a cozy feel. The colors of salmon and veggies look great together. Just sprinkle fresh parsley on top for a nice touch. If you prefer individual plates, divide the salmon and veggies. Drizzle leftover glaze over each plate. This adds extra flavor and a polished look. Use a fork to pull apart the salmon for easy serving. {{image_4}} You can easily change the protein in this dish. If you want to try other seafood, use cod or tilapia. Both work well with the sweet and tangy glaze. If you prefer meat, chicken breasts or thighs are great options too. Just ensure they cook through before serving. For a vegetarian option, tofu or tempeh is perfect. They absorb flavors well and provide a nice texture. Simply marinate them in the maple Dijon sauce for extra taste. Seasonal veggies can change the vibe of this dish. In spring, use asparagus or snap peas. In the fall, roasted Brussels sprouts or sweet potatoes are tasty choices. You can also mix in other flavors with your veggies. Try adding a bit of lemon zest or some chili flakes for a kick. Fresh herbs like basil or dill can also brighten up the dish. Want to spice things up? Add some sriracha or cayenne pepper to the sauce. This will give your salmon and veggies a nice heat. For a different flavor profile, swap the Dijon for a spicy mustard or even BBQ sauce. You can also add a splash of soy sauce for an Asian flair. Each twist brings a new taste to your dinner! To keep your leftovers fresh, cool them first. Place them in airtight containers. Make sure to refrigerate any leftovers within two hours. Store salmon and veggies together or separately, based on your preference. Use glass or BPA-free plastic containers for the best results. They help maintain flavor and moisture. You can reheat salmon and veggies in various ways. The oven works well to keep the texture nice. Preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet and cover with foil. Heat for about 10 to 15 minutes. Alternatively, use a microwave for quick reheating. Just be careful not to overcook, as this can dry out the salmon. Yes, you can freeze this dish! Wrap the salmon and veggies tightly in plastic wrap or foil. Then, place them in a freezer-safe bag. This helps prevent freezer burn. For best quality, eat them within three months. To defrost, move the dish to the fridge overnight. Reheat in the oven or microwave as described above. You should bake salmon for 15-20 minutes at 400°F. The salmon is ready when it flakes easily with a fork. The internal temperature should reach 145°F. This ensures a juicy and tender piece of fish. Yes, you can use frozen salmon. Just make sure to thaw it first. Place it in the fridge overnight for the best results. If you are in a hurry, you can use cold water to speed up the thawing. - Suggested sides for a complete meal: - Quinoa or brown rice - Roasted sweet potatoes - Steamed asparagus or green beans - Salads or grains that pair well: - A light arugula salad with lemon vinaigrette - A refreshing cucumber and tomato salad - Couscous with herbs and lemon zest This blog post covers a simple and tasty sheet pan salmon recipe. We went through key ingredients, like salmon and fresh veggies, and how to prepare them. You learned step-by-step baking tips and ways to tweak flavors with various sauces. Remember to store any leftovers wisely for future meals. Cooking can be both fun and easy with these methods. You now have a solid foundation to create delicious, healthy meals that impress. Enjoy making this dish your own, and let your creativity shine in the kitchen.

Maple Dijon Sheet Pan Salmon Veggie Dinner

Elevate your dinner game with this delicious Maple Dijon Sheet Pan Salmon Veggie Dinner that's easy to make and bursting with flavor! This one-pan meal features succulent salmon fillets paired with colorful roasted veggies, all glazed in a sweet and tangy maple Dijon sauce. Perfect for a weeknight dinner, it's quick to prep and cook. Click through to explore the full recipe and bring this tasty dish to your table tonight!
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Ingredients
  

4 salmon fillets

2 tablespoons Dijon mustard

3 tablespoons pure maple syrup

1 tablespoon extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

1 bell pepper (choose your favorite color), sliced into strips

1 medium zucchini, sliced into rounds

1 medium red onion, sliced into wedges

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup and to prevent sticking.

    Prepare the sauce: In a small mixing bowl, combine the Dijon mustard, maple syrup, olive oil, garlic powder, thyme, salt, and pepper. Whisk the mixture thoroughly until all ingredients are well incorporated. This glaze will add a wonderful sweet and tangy flavor to both the salmon and vegetables.

      Prepare the salmon: Place the salmon fillets on one side of the prepared sheet pan. Use a brush or spoon to generously coat the top of each fillet with the maple Dijon mixture, ensuring they are well covered for optimal flavor.

        Prepare the vegetables: In a large mixing bowl, add the halved cherry tomatoes, sliced bell pepper, zucchini rounds, and red onion wedges. Drizzle the remaining maple Dijon mixture over the vegetables and gently toss until they are evenly coated. This will infuse the veggies with a delightful taste that complements the salmon.

          Arrange on the pan: Spread the seasoned vegetables on the opposite side of the sheet pan, ensuring there’s enough space between them for air to circulate during roasting. This will help achieve a nice caramelization.

            Bake in the preheated oven for 15-20 minutes. The salmon is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C). The vegetables should be tender with a hint of caramelization, indicating they are perfectly roasted.

              Rest and garnish: Once baked, remove the sheet pan from the oven and let it rest for a few minutes. This allows the juices to redistribute within the salmon.

                Serve: Before serving, sprinkle the salmon and vegetables with freshly chopped parsley for a pop of color and freshness.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look, or divide onto individual plates for a more polished presentation. Drizzle any remaining glaze from the pan over the salmon and veggies for an extra burst of flavor.